Special Sausage Rolls

Thaw the pastry and cut each sheet in half.
Mix together the mince, chutney and eggs in a bowl.
Fill meat mixture into large piping bag that does not have piping nozzle attached. Pipe meat along edge of pastry, leaving untrimmed edge of pastry at opposite end of meat.
Turn edge of pastry over the filling, then turn again so that filling is completely enclosed in pastry. Cut along edge of pastry with sharp knife. Repeat with remaining filling and pastry.
Cut each into six and bake in a moderate oven (180c) until golden brown.